Evaluation of Productivity, Physico-Chemical and Technological Characteristics of Some New Egyptian Wheat Varieties

This study aims to investigate the quality potential of three new Egyptian wheat varieties (Misr 4, Benisweif 7, and Benisweif 8). Misr 4 as a new bread wheat variety compared with Sids 1 as an old bread wheat variety, Benisweif (7 and 8) as a new durum wheat variety compared with Sohag 4 as an old durum wheat variety. A field experiment was conducted during the two seasons of 2018–2019 and 2019–2020. Chemical, physical, yield extraction (%), rheological, and technological characteristics have been analyzed. Bread wheat varieties were milled to obtain wheat flour (82% extraction). Durum wheat varieties were milled to obtain semolina extraction. In the second season, the protein content recorded the highest in Misr 4 (13.38%) compared with Sids 1 as bread wheat. while Benisweif 8 had the highest protein content of 13.25% compared with Benisweif 7 and Sohag 4 as durum wheat. The rheological properties were measured by Farinograph and Extensograph. The results from Farinogram showed the highest dough stability value in Misr 4 as bread wheat (10.5 min), but was 6.5 min in Benisweif 8 as durum wheat. Extensogram results were similar to those of the Farinogram. After that, produce a specific end product: bread from bread wheat flour (82% ext.), pasta from durum wheat semolina. These findings contribute to taking into account Egypt s Sustainable Agricultural Development Strategy (SADS) for 2030. In particular, the new wheat varieties (Misr 4 and Benisweif 8), which produce high grain yields and quality.